Classic Potato Gratin

Name: Classic Potato Gratin
Yield: Serves 4 to 6
Ingredients: 1 large clove, garlic, peeled and smashed; 1 tablespoon, unsalted butter, softened; 2 1/4 cups, half-and-half; 1 1/4 teaspoons, table salt; 1/8 teaspoon, ground black pepper; Pinch, fresh grated nutmeg; Pinch, cayenne pepper (optional); 2 pounds, all-purpose potatoes, peeled and sliced 1/8-inch thick or less

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Appears in Cook's Illustrated November/December 1995

For the easiest, most tender gratin, cook the potatoes on the stovetop in liquid, then bake them in a shallow pan.

SERVES4 to 6

TIME2 hours

WHY THIS RECIPE WORKS

For our Classic Potato Gratin recipe, we found that the variety of potato mattered less than that the potatoes were sliced consistently. Uniform slices between 1/16 to 1/8-inch (easily obtained using a mandoline) yielded a gratin with disti...

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